Instant Mango Pickle/Jhatpat Kachche Aam ka Heengwala Achaar

Instant Mango Pickle/Jhatpat Kachche Aam ka Heengwala Achaar

instant raw mango pickle

Come summer and this quick fix pickle was a favourite in my home. Mum used to make it on the go so simple and quick it is to conjure. And it tastes yummy if you like the taste of sour, raw mango and the sharp bite of asafoetida. So here is the really simple recipe. You can keep it for a few days in the fridge but it generally does not last that long.


1 big raw mango chopped in pieces

2 tsp. vegetable oil (mustard oil is preferred)

1/2 tsp. turmeric powder

1/2 tsp. heeng (asafoetida)

1 tsp. chilly powder

1 tsp. cumin seeds

salt to taste


Take oil in a kadhai/pan. Heat it. Now add in the cumin and let it sputter. Tip in the asafoetida and fry it for 10 seconds. Now add the peeled and chopped raw mango to this and mix well. Add turmeric powder, salt and chilly powder and mix well. Lower the heat; add half a cup of water. Now let it simmer on low heat for about 5-10 minutes till the raw mango is soft but not mushy. Take it off the fire. Taste and adjust seasoning. Your quick, easy and tasty raw mango pickle is ready to eat. Eat it as a side or have it with roti or paratha.

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12 thoughts on “Instant Mango Pickle/Jhatpat Kachche Aam ka Heengwala Achaar

    1. And l can imagine that your version will be yummy as well. There is a sweet version too that one can do in a similar manner, using onion seeds, mustard seeds, cumin, heeng, saunf in tadka along with jaggery and black salt.

  1. That looks yum and simple to make. I’ll try it out Rachna and let you know 🙂
    My Nani used to make one with jaggery. That one used to be yum as well 🙂

    1. Yes that is called launji. It is the sweet version. Uses slightly different spices like saunf, Rai, jeera and kalonji in the tadka along with jaggery. That is young too. 🙂

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